Spicy Fermented Korean Cabbage (Print Version)

Fermented napa cabbage with spicy garlic-ginger paste, rich in probiotics and authentic Korean flavor.

# What You Need:

→ Produce

01 - 1 large napa cabbage, about 2.5 lbs, cut into 2-inch pieces
02 - 1 medium daikon radish, about 7 oz, julienned
03 - 4 scallions, sliced
04 - 1 medium carrot, julienned (optional)

→ Salt and Water

05 - 1/3 cup coarse sea salt
06 - 6 cups cold water

→ Spice Paste

07 - 6 cloves garlic, minced
08 - 1 thumb-sized piece fresh ginger, peeled and minced
09 - 1 small onion, roughly chopped
10 - 3 tablespoons fish sauce or soy sauce for vegan option
11 - 1 tablespoon sugar
12 - 3 to 5 tablespoons Korean red chili flakes (gochugaru), to taste
13 - 2 tablespoons rice flour
14 - 2/3 cup water

# Directions:

01 - Cut napa cabbage lengthwise into quarters, then chop into 2-inch pieces.
02 - Dissolve sea salt in 6 cups cold water in a large non-reactive bowl. Add cabbage pieces, tossing to coat. Place a plate and weight on top to keep submerged. Let sit for 2 hours, tossing every 30 minutes.
03 - Rinse the salted cabbage thoroughly under cold water 2 to 3 times to remove excess salt. Drain well.
04 - Whisk rice flour with 2/3 cup water in a small saucepan over medium heat until thickened, about 1 to 2 minutes. Let cool completely.
05 - In a blender, combine cooled rice paste, garlic, ginger, onion, fish sauce or soy sauce, and sugar. Blend until smooth. Stir in gochugaru to desired spice level.
06 - In a large bowl, combine drained cabbage, daikon radish, carrot if using, and scallions. Add spice paste and, wearing kitchen gloves, massage thoroughly to coat all vegetables.
07 - Pack the kimchi tightly into clean glass jars or fermentation crock, pressing down to eliminate air pockets. Leave at least 1 inch headspace at the top.
08 - Seal and leave at room temperature out of direct sunlight for 1 to 2 days, opening the jars daily to release accumulated gas.
09 - Taste after 48 hours. Once sour and tangy to your preference, move to refrigerator. Kimchi will continue to ferment slowly and develop deeper flavors over several weeks.

# Expert Suggestions:

01 -
  • It's a fermented probiotic powerhouse that actually tastes addictive, not medicinal.
  • Once you make it, store-bought kimchi feels like a pale imitation.
  • The whole process teaches you something about patience and chemistry happening right on your counter.
02 -
  • Don't skip the brining step or rush it, under-salted kimchi invites bad bacteria instead of supporting the good fermentation process.
  • The rice flour slurry is crucial, it gives the paste body and helps it stick to vegetables instead of pooling at the bottom of your jar.
03 -
  • Use gloves when massaging the spice paste into the cabbage or your hands will be stained red for days and you'll look like you committed a vegetable crime.
  • If you're making a vegan version, fish sauce can be swapped for soy sauce or vegan fish sauce, and the flavor won't suffer one bit.
Go Back